Zucchini pasta with pesto rosso 💚

FOR PESTO ROSSO: -10 sun-dried tomatoes -1 clove of garlic -basil leaves (approx. 10g) -A handful of ground almonds or pine nuts (or other dried fruit) -One handful of ground almonds or pine nuts (or other dried fruit) -Half a lemon -Grated parmesan (it depends on how much we like the flavor) -A good splash of olive oil (I did it by eye) -A little bit of water for the texture we want to leave it with Grind everything in a food processor and add more or less water, depending on how we want the final texture. I recommend adding it at the end once everything is crushed, to control it.

For the parpadelle or zucchini linguine, take and cut the zucchini at both ends, cut it in half and each half in half, in quarters (1 zucchini per person). We remove the seeds and with a peeler we make the strips. If you have a vegetable sharpener or a machine much better! Then when we have the strips done there are several options: either raw, or steamed for 5-7 min (this is what I did) or boil them in water for 1-2 min, like normal pasta. I recommend steaming, they come out juicy and do not break.

Finally serve the zucchini pasta on a plate with the pesto rosso on top. I added some pine nuts and a few basil leaves, and then you could sprinkle some parmessano cheese or other grated cheese on top 💚.